Butter, Tomato & Onion Sauce from Hazan Family Favorites
Marcella Hazan has been described as the godmother of Italian cooking in America. When I heard that her son, Giuliano had written a cookbook, I couldn’t wait to get my hands on it. Hazan Family Favorites: Beloved Italian Recipes, is a collection of 85 recipes passed down from his mother, grandmothers and extended family. This sauce is amazing.
Give these recipe a try too, this Roasted Tomato Sauce is Great and so is the Roasted Tomato and Onion Sauce.
My Mother’s Butter, Tomato & Onion Sauce ~ Easy True Italian Sauce
This is probably the most simple sauce yet, but it gives big flavor! This sauce will be a go to when making spaghetti or pastas. Better than jarred or canned store bought sauces I promise.
from Hazan Family Favorites
Ingredients Needed:
- ripe tomatoes or 3 cups canned whole peeled tomatoes with their juice
- sweet yellow onion
- butter
- salt
- grated Parmesan cheese
- spaghetti or pasta of choice
How To Make:
If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes.
Trim both ends of the onion; peel it and cut in half lengthwise.
Put the tomatoes, onion, butter and salt in a 4 to 5 quart saucepan over medium heat.
When the tomatoes begin to bubble, lower the heat to a slow but steady simmer.
Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot.
The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK!
Butter, Tomato & Onion Sauce from Hazan Family Favorites
Ingredients
- 2 pounds ripe tomatoes or 3 cups canned whole peeled tomatoes with their juice
- 1 medium sweet yellow onion
- 5 tablespoons butter
- 1 ¼ teaspoon salt
- ⅓ cup grated Parmesan cheese
- 1 lb spaghetti or pasta of choice
Instructions
- If using fresh tomatoes, peel them.
- Coarsely chop the fresh or canned tomatoes.
- Trim both ends of the onion; peel it and cut in half lengthwise.
- Put the tomatoes, onion, butter and salt in a 4 to 5 quart saucepan over medium heat.
- When the tomatoes begin to bubble, lower the heat to a slow but steady simmer.
- Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot.
- The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.
Notes
Nutrition
Disclosure: I was provided the cookbook for review by ABRAMS, all opinions are my own. I was not compensated for this post.